beef brisket

CHEF MICHAEL LUBOFF’S ROASTED BRISKET OF BEEF WITH SWEET & SOUR PAN GRAVY

Two of his favorite dishes were his mother’s Roasted Brisket of Beef and Sweet & Sour Meatballs with Cabbage. Here, he combines these two recipes into a tender, succulent dish that’s a wonderful homage to his family’s history.

Ingredients

  • 1 Whole First Cut Beef Brisket, approx. 5-7 lb.s
  • 1 can (28 oz.) Crushed Tomatoes
  • 1 cup Ketchup
  • 1cup Tomato Puree
  • 1-1/2 tsp. Sour Salt
  • 8 oz. Sugar
  • 1 tsp. Granulated Garlic
  • 1/2 tsp. Thyme, whole, dried
  • 1 lb. Green Cabbage, finely chopped
  • 1/2 lb. Onion, finely chopped
  • 1/4 lb. Baby Carrots, finely chopped
  • 1/4 lb. Celery, finely chopped
  • 2 cups Beef Stock

Directions

  1.  In a large pan, sear both sides of the brisket (about 3 minutes per side) in a ¼ inch of olive oil on medium-high heat.
  2. Place the cabbage, onions, carrots, and celery in the bottom of a large roasting pan; place the brisket on top.
  3.  Mix the remaining ingredients until blended. Pour the mixture over the brisket and cover it all with aluminum foil. Bake under fork tender (about 2 hours).
  4. Remove the brisket and allow it to rest for 15-20 minutes. Cut against the grain of the meat and ladle generously with sweet & sour pan gravy.